Salad Of Roast Chicken & Spring Vegetables With Lemony Dressing

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tsp. finely grated lemon zest

1/4 cup fresh lemon juice, more if needed

1/2 cup fresh flat parsley leaves

Kosher salt and freshly ground black pepper

1 medium fennel bulb, trimmed, cut in half lengthwise, cored, and sliced crosswise as finely as possible

About 1/2 cup extra-virgin olive oil

1/4 tsp. Dijon mustard

1/2 cup fresh mint leaves (torn into bite-size pieces if large)

1 lb. asparagus, woody ends trimmed

1 Tbs. fresh thyme leaves

1 lb. trimmed baby carrots (or larger carrots, peeled, halved crosswise, and thick halves split lengthwise)

6 medium bone-in, skin-on chicken breast halves

Thin shavings Parmigiano Reggiano (use a vegetable peeler)

6 cups salad greens (I like using bibb lettuce torn into pieces with some sliced radicchio added for color)

1/3 cup pine nuts, lightly toasted

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